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This recipe goes down a treat with the family, whether you serve it with rice, topped liberally with natural yoghurt and fresh coriander, or with flatbreads and salad with soured cream and a little grated cheddar. 

Prep time: 15 minutes | Cooking time: 2 to 3 hours on high or 4 to 6 hours on low

SERVES

Four

INGREDIENTS

  • 2 medium onions, sliced
  • 2 garlic cloves, crushed
  • 1 tbsp oil 
  • 1/2 tsp dried chilli flakes
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 150ml vegetable stock (made with a stock cube is fine) 
  • 1 x 400g can of chopped tomatoes
  • 1 x 395g can of red kidney beans in chilli sauce
  • 1 tsp mixed dried herbs
  • 1 x 400g can of mixed beans 
  • Salt and ground black pepper, to taste

METHOD

  1. Heat the oil in a large non-stick frying pan and dry the onions for five minutes, or until softened and lightly browned, stirring frequently.
  2. Add the garlic, chilli flakes, cumin, coriander and cinnamon and cook for a further minute. 
  3. Transfer to the slow cooker. Stir in the stock, tinned tomatoes, red kidney beans in chilli sauce and dried herbs. Drain the mixed beans in a sieve and rinse under cold running water. Add to the slow cooker and season with salt and pepper.
  4. Stir well then cover with the lid and cook on high for two to three hours, or low for four to six hours. The sauce should be thick and the spices mellow. If you get a chance, stir the chilli half way through the cooking time, quickly replacing the lid. 
  5. Serve with rice, yoghurt and coriander, or flatbreads, sour cream and grated cheddar cheese. 

Recipe from Slow Cooker without the Calories by Justine Pattison (Orion Books, £14.99)

Vegan bean chilli slow cooker recipe
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